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You will also need a sieve or strainer.
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Pour sake into a medium saucepan and bring to a boil over medium high heat. Allow the alcohol evaporate for a few seconds. Add mirin and soy sauce. Stir.
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Add the kombu and katsuobushi. Stir again ensuring that all of the katsuobushi has been immersed. Bring it to a boil and cook on low heat for 5 minutes. Remove from heat; set aside and let it cool.
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While the broth cools a bit, prep your garnishes of choice and set aside.
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Once the mentsuyu is cooled, pass the mixture through a fine sieve or strainer. Press on the katsuobushi with a spatula or large spoon to get as much liquid out of it as you can.
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6
Pour 3/4 cup of the mentsuyu into a medium-sized pot. Add the water and bring to a simmer.
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In the meantime, cook soba noodles as directed on the package. Once soba noodles are ready, rinse and place them in bowls. Carefully pour hot broth over the the noodles. Add selected garnishes. Enjoy.
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Notes:
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1. The mentsuyu will stay fresh in the refrigerator for up to a month.
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2. It's best to prep all of your garnishes in advance or while the mentsuyu is cooling. Prep of ingredients may add more prep time.
